Caramel Pecan Cheesecake

By: Instantly Sweet Cookbook By Barbara Schieving and Marci Buttars

Indulge in this creamy, smooth filling sweetened with brown sugar on a shortbread pecan crust with a decadent caramel topping studded with toasted pecans.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 6-8 servings, all-purpose flour, caramel ice cream topping or dulce de leche, contributed, cook 25 min, cream cheese, crushed pecan, dessert, easy, heavy cream, Instantly Sweet Cookbook By Barbara Schieving and Marci Buttars, large eggs, modern, nonstick cooking spray, packed light brown sugar, prep 20 min, pressure cook, sandies cookies, toasted pecans, unsalted butter, vanilla extract

Prep Time

20 min

Cook Time

25 min

Servings

6-8 servings

Ingredients

Nonstick cooking spray
3/4 cup crushed Pecan
Sandies cookies
1/4 cup toasted pecans
2 tbsp unsalted butter
16 ounces cream cheese
1/2 cup packed light brown sugar
1/4 cup heavy cream
1 tbsp all-purpose flour
1/2 tsp vanilla extract
2 large eggs
1/2 cup caramel ice cream topping or Dulce de Leche
1/2 cup toasted pecans

Instructions

Coat a 7-inchspringform pan with nonstick cooking spray.
In a small bowl, stir together the cookie crumbs, pecans, and butter. Spread the crust evenly in the bottom and no more than 1 inch up the side of the prepared pan. Freeze for 10 minutes.
In a large bowl, with a handheld electric mixer, mix the cream cheese and brown sugar on medium speed until smooth. Blend in the cream, flour, and vanilla. One at a time, add the eggs and mix just until blended. Do not overmix. Pour the batter over the crust.
Pour 1 cup of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid. Use an instant-read thermometer to check that the cheesecake has reached 150°F in the center. If not, relock the lid and cook the cheesecake at High Pressure for 5 minutes more, followed by another 10-minute natural pressure release.
With the sling, transfer the pan to a wire rack to cool. Soak up any water that may have collected on top of the cheesecake with the corner of a paper towel.
When the cheesecake is cool, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until ready to serve.
To make the Caramel Pecan Topping: Just before serving, in a small bowl, stir together the caramel sauce and pecans. Spread over the cheesecake.